Julie Lin served up a tasty chilli crisp puttanesca on Sunday Brunch.

The ingredients are: 100g bucatini (or spaghetti), snapped into short lengths, 1 tsp vegetable oil, 1 tbsp butter, 1 celery stalk, finely sliced on an angle, 1 tsp finely chopped garlic, 100g mixed white and brown crab meat (you can use tinned when fresh is not available), 1 tbsp capers, 1½ tsp chilli crisp oil (both regular and anchovy chilli crisp oil work), 1 tbsp light soy sauce, 2 fresh coriander sprigs, chopped, to toss seasoning station (optional) and Chilli crisp oil, salt, fish sauce, a bit of extra pasta cooking water to tone down the flavours.

See recipes by Julie in her book titled: Sama Sama: Comfort food from my Malaysian-Scottish kitchen available from Amazon now.